Mexican Chopped Salad with Toasted Cumin Vinaigrette

Name: Mexican Chopped Salad with Toasted Cumin Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams pinto beans, drained; 4 reserved cooked chicken breast halves, diced; 59 milliliters cider vinegar; 2 ears fresh or frozen cob corn, thawed; 2 Tbsps chopped fresh cilantro leaves; 1 Granny Smith apple, cored and diced; 1 teaspoon ground cumin; 2 Tbsps olive oil; 118 milliliters Spanish olives, sliced; 237 milliliters Monterey Jack or pepper Jack cheese, shredded; 59 milliliters pickled jalapenos, sliced; 118 milliliters tomatoes, diced

Mexican Chopped Salad with Toasted Cumin Vinaigrette might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 38g of protein, 23g of fat, and a total of 484 calories. It is an affordable recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 20 minutes. If you have pepper jack cheese, olive oil, ground cumin, and a few other ingredients on hand, you can make it. To use up the granny smith apple you could follow this main course with the Easy Apple Crisp with Peanut Butter Granola + KIND Granola Giveaway as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Ingredients you will need

Cooking Spray

Equipment you will use

Grill Pan

Stove

Frying Pan

Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently.

Ingredients you will need

Corn

Equipment you will use

Frying Pan

Remove from heat and cool. When cool enough to handle, slice kernels from cob.

Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.

Ingredients you will need

Jalapeno Pepper

Cilantro

Tomato

Whole Chicken

Cheese

Olives

Apple

Beans

Equipment you will use

Bowl

Heat oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add cumin and cook 1 minute, or until fragrant.

Ingredients you will need

Cumin

Remove from heat and whisk in vinegar.

Ingredients you will need

Vinegar

Equipment you will use

Whisk

Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Whole Chicken

Salt

Equipment

Ingredients

Servings:

425grams

pinto beans, drained 4

reserved cooked chicken breast halves, diced 59milliliters

cider vinegar 2

ears fresh or frozen cob corn, thawed 2Tbsps

chopped fresh cilantro leaves 1

Granny Smith apple, cored and diced 1teaspoon

ground cumin 2Tbsps

olive oil 118milliliters

Spanish olives, sliced 237milliliters

Monterey Jack or pepper Jack cheese, shredded 59milliliters

pickled jalapenos, sliced 118milliliters

tomatoes, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.